Udon Carbonara
Ingredients (serves 2)
- 1 tsp ground black pepper
- 2 eggs
- 50g grated parmesan
- 2 bundles mama san udon
- 4 rashers streaky bacon
- ¼ cup udon water
- ¼ sheet mama san sushi seaweed, cut into small strips
- 1 spring onion, finely sliced
- S&B Shichimi/nanami togarashi (Japanese 7 spice mix) - optional
Instruction
- In a large bowl, whisk the pepper, eggs, and parmesan and set aside
2. Finely dice the bacon, and cook on medium-low heat until the fat renders out and the bacon goes crispy. Keep in the pan, and set aside
3. Boil the udon and reserve ¼ cup of the cooking water. Once cooked, drain and set aside
4. Bring the bacon pan back to the medium heat, and add the cooked noodles with the ¼ cup cooking water into the pan. Heat through and keep stirring until the the cooking water turns to a saucy consistency
5. Immediately add this to the egg mixture bowl, and quickly and vigorously stir the hot noodles with the egg mixture until the cheese melts and you get a glossy sauce
6. Plate up, and garnish with the seaweed strips, spring onion, and shichimi/nanami
Item used in this recipe
mama san Dried Udon Noodles
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